Confit Tandoori Chickpeas
This recipe is from Ottolenghi Test Kitchen's Shelf Love we legally can't give you the whole recipe but check out the original recipe here.The image of this dish is from @marblecountercook
Source: Bold Bean Co
Ingredients
- jar of Queen Chickpeas, drained
- garlic cloves, peeled, 10 left whole and 1 crushed
- fresh ginger, peeled and julienned
- datterini or regular cherry tomatoes
- red chillies, mild or spicy, a slit cut down their length
- tomato paste
- cumin seeds, roughly crushed with a pestle and mortar
- coriander seeds, roughly crushed with a pestle and mortar
- ground turmeric
- chilli flakes
- red Kashmiri chilli powder
- caster sugar
- olive oil
- Greek-style yoghurt
- picked mint leaves
- fresh coriander, roughly chopped
- limes: juiced to get 1 tbsp and the rest cut into wedges to serve
- Salt